1990's Ji Xin Fulushouxi Brick Tea - Ripe

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Creamy, Earth, Licorice, Medicinal, Sweet, Thick, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by JC
Average preparation
Boiling 6 g 3 oz / 100 ml

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  • “Dry – Earthy and woody, very straight forward, very faint medicinal. Wet – Earth, strong earth-wood and medicinal bitterness, thick, some musky scent, mellow smoke. (Evolves into a more creamy,...” Read full tasting note
    90

From SampleTea

Production Year : 1990’s
Manufacturer : Ji Xin
Type : Ripe/Cooked Puerh
After producing this Fulushouxi brick tea, Ji Xin brand became a popular brand. Many tea shops own this Fulushouxi brick tea but is not for sale.

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Company description not available.

1 Tasting Note

90
187 tasting notes

Dry – Earthy and woody, very straight forward, very faint medicinal.
Wet – Earth, strong earth-wood and medicinal bitterness, thick, some musky scent, mellow smoke. (Evolves into a more creamy, earthy, licorice and sweet scent).

First two steeps are earthy with strong bitter earthy-woody notes with a medicinal base and very apparent creamy thickness and a sweet Huigan.

In the following steeps the medicinal root notes take the front with tobacco-wood notes and faint smoke. As it goes down it is mellow, thick/creamy and sweet with camphor. Oddly enough, even though it is refreshing it has a lingering thickness almost oily/buttery.

Later steeps (pushing the same day and continued the next day) are still thick with earthy tobacco/medicinal notes and very smooth, thick body. The buttery/oily body linger with sweet and refreshing Huigan.

Final Notes
This was very pleasant, I’ve never had a ripe with such apparent oily body. I’ve had creamy/thick ones which in contras seem more residual on the tongue but this was sort of slippery on the tongue :P

If you have a few minutes, check out my blog
http://thetinmycup.blogspot.com/

Flavors: Creamy, Earth, Licorice, Medicinal, Sweet, Thick, Wood

Preparation
Boiling 6 g 3 OZ / 100 ML
boychik

I love your blog. I do the tasting in porcelain gaiwan too. In fact I think I use it more than any thing else. Sorry for your loss of a good friend :(

JC

Thanks for reading! I miss that Gaiwan, it was good holding heat and the porcelain lining made it great. BTW, you should try this tea if you get the opportunity, I just ordered from 1992 Xiaguan Shu Brick from W2T to compare.

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